- 12 pieces of paper
- 2 eggs
- 2 vine spinach (picked and cleaned)
- 2 medium onions
- 5 cloves garlic
- 2 branch rosemary
- 3 tablespoon olive oil
- 5 tablespoons melted butter
- 100 grams of curd cheese
- 200 grams of feta cheese (or Ezine cheese)
- 1 tea spoon black pepper
- 1 tea spoon salt
For domestic spending:
- 70 grams of melted butter
To lubricate between layers:
- 1 egg yolk
For the above:
This recipe is actually a recipe made by hand. If you have the time, divide into individual beads, obtaining a soft, unleavened dough, and open it thinly on a lightly floured counter and apply the recipe one by one. Take care to make sure that the internal spending is diluted. Otherwise, it will cook in the eggs and calm the consistency.
You can also cook this recipe in a square or borrowed cabinet. You can also do it in a closed form. If you can not find feta cheese, you can add Ezine cheese.
How is it prepared?
Peel the onion’s shells and chop them into tiny cubes. Remove the garlic shells and grind them.
Put the olive oil inside a deep cooker and add onion and garlic to it.
Then add the extracted spinach in it and fry it well. After roasting, take it out of the furnace and leave it at room temperature.
Mix the melted butter, eggs, curd cheese, feta or Ezine cheese, salt and pepper in a separate bowl.
Lubricate a mold with a rounded handcuff. Spread butter on one yufkaya and brush with butter. Continue this process until all the dough is over. Cut the pieces hanging from the edges.
Add the dough you prepared in the middle of the yufkas.
Cut the yufkah you have separated into small triangles. Sprinkle these dough on the edges of the upper part. Cover it with egg yolks.
Cook for about 20 minutes in a preheated oven at 180 degrees. Remove and slice and serve.